Thrifty versatile cabbage
Cabbage is one of those vegetables that is likely to get mixed reviews depending on the taste and past experiences of many individuals. In March, because of St. Patrick’s Day traditional dish of ‘corn beef and cabbage’, we find cabbage featured in groceries at significantly reduced prices and therefore a good source of produce for the thrifty cook. Fortunately, cabbage is versatile and can be adapted to many recipes from salads to soups, side dishes and even main courses.
Most of the bad rap for cabbage rests on overcooking, which releases sulfur-based compounds. Cabage can denote wealth and good fortune in some cultures, is eaten for good luck on New Years in cabbage rolls in Eastern Europe, and in the past was one of the few vegetables available in cold northern winters. It is rich in fiber and low in calories, is grown worldwide and can be eaten raw or cooked.
Colorful cabbage-carrot-radish salad
Finely chop 4 cups of cabbage (white and red) as slaw and toss in a large bowl. Using a box grater, grate in about 2 tbsp. red onion, 1 large, peeled carrot, 4-5 large red radishes. In a small bowl mix ½ cup sour cream, ½ tsp. dry mustard, ½ tsp. celery seed, ½ tsp. salt and 2 tbsp. white vinegar. Toss the vegetables with the dressing and refrigerate for 30 minutes before serving. It will keep refrigerated for up to 3 days.
Tomato-cabbage soup with pasta
This is my thrifty and low-calorie soup for busy days. Bring 3 cups of tomato juice and 2 cups of chicken broth to boil in a 3 qt. pot. Stir in ½ tsp. lemon pepper, ½ tsp. onion powder, 2 cups of shredded cabbage and ½ cup of small pasta, like ditalini. Cook on medium heat for 15 minutes and serve. For a spicy version stir in 1 tsp. of medium salsa. This soup is equally good with leftover rice instead of pasta.
For our recent St. Patrick’s Day dinner, I discovered a delightful dish called “Bubble and Squeak”, which combines two Irish staples, potatoes and cabbage in a tasty combination. The origins of the dish are found in the United Kingdom where it was recorded as early as 1762. It has been called one of the great peasant dishes and the name signifies the quarrel between the components as they are fried. The dish is usually made with mashed potatoes and cabbage, but the following improvisation was equally delicious with thin slices of parboiled potatoes.
Bubble and squeak
Toss 4-5 cups of thinly sliced cabbage with ½ cup water and ½ tsp. salt and cook covered for 5 minutes. Drain and set aside. Scrub 3 large yellow potatoes, remove any discoloration and slice ¼ inch slices. Parboil in salted water for 5 minutes, drain and set aside.
Cook 3 thick slices of bacon in a large pan to crisp and drain on paper towels. In the same pan sauté 1 medium chopped onion in the bacon fat for 5 minutes, stir in the potatoes and the cabbage, ½ tsp. lemon pepper, ½ tsp. salt, ½ tsp. paprika 1 tbsp. butter and the crumbled bacon. Cook turning several times with a spatula for 10-15 minutes until the potatoes start to brown. We served them with Irish bangers and mustard, but ham or other sausages would work equally well. Reheat the leftovers easily in a pan and they make a delightful breakfast when served with a fried egg on top.
The Irish version of ‘bubble and squeak’ includes kale, while the Scots version includes turnips and cheddar in addition to the basic ingredients. It is a delightful dish for many variations.
(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)
